If you’re looking for that perfect fall-inspired treat that tastes like autumn wrapped in a warm, gooey hug, then this Pumpkin Oatmeal Chocolate Chip Cookies Recipe is going to be your new obsession. Bursting with the cozy flavors of pumpkin and pumpkin pie spice, combined with the wholesome texture of oats and the irresistible touch of chocolate chips, these cookies strike the perfect balance between chewy and soft. They’re quick to whip up, delightfully aromatic, and perfect for sharing with friends or savoring with a cup of tea. Trust me, once you try this Pumpkin Oatmeal Chocolate Chip Cookies Recipe, it will quickly become a staple in your baking rotation all season long.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing these cookies. The components are simple but incredibly important—each one adds a special touch to the overall flavor, texture, and that beautiful autumnal color.
- 1 egg: Binds everything together for the perfect chewy texture.
- ½ cup (1 stick) unsalted butter, softened: Adds richness and helps create tender cookies.
- ½ cup light brown sugar, packed: Brings a subtle molasses flavor and moisture to the cookies.
- ¼ cup granulated sugar: Balances sweetness and aids in the crisp edges.
- ½ cup pumpkin puree: Infuses that unmistakable pumpkin flavor without extra sweetness—make sure it’s pure pumpkin, not pie filling.
- 1 tablespoon vanilla extract: Enhances the overall flavor and adds warmth.
- 2 cups old-fashioned rolled oats: Gives a hearty texture and wholesome bite.
- 1 cup all-purpose flour: The base that gives structure to the cookies.
- 1½ teaspoons pumpkin pie spice: Combines cinnamon, nutmeg, and cloves to evoke that classic fall taste.
- ½ teaspoon baking soda: Leavens the cookies, helping them rise slightly and stay soft.
- Pinch of salt: Balances sweetness and enhances all the flavors.
- 1 cup semi-sweet chocolate chips: Adds melty pockets of chocolate throughout.
- 1 cup mini semi-sweet chocolate chips: Offers little bursts of chocolate in every bite.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures everything bakes evenly and your cookies don’t stick.
Step 2: Mix Wet Ingredients
In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a creamy base that gives your cookies the perfect tenderness. Next, beat in the egg, pumpkin puree, and vanilla extract until everything is thoroughly combined and smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. These dry ingredients will bring the bulk and that warm, spiced aroma to your cookies. Gradually add this mixture to the wet ingredients on low speed, mixing just until combined—you want to avoid overmixing to keep your cookies tender.
Step 4: Add Oats and Chocolate Chips
Stir in the rolled oats along with the full cup of semi-sweet chocolate chips and the mini chocolate chips. The oats give great chewiness, while the two sizes of chocolate chips ensure a delightful chocolate surprise throughout each cookie.
Step 5: Scoop and Bake
Drop tablespoon-sized dollops of dough onto your prepared baking sheet, spacing them about 2 inches apart so they have enough room to spread. Bake the cookies in your preheated oven for 10 to 12 minutes, or until the edges begin to turn golden and the centers look set.
Step 6: Cool and Enjoy
Let these beauties cool on the baking sheet for about 5 minutes; this helps them firm up while staying soft inside. Then, transfer them to a wire rack to cool completely, or enjoy them warm for that gooey chocolate experience.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a little cinnamon or pumpkin pie spice on top of the cookies right after baking for a lovely extra hint of fall flavor. If you want to get fancy, dust them lightly with powdered sugar to create an elegant, snowy effect that’s perfect for autumn gatherings.
Side Dishes
These cookies pair wonderfully with a warm cup of chai tea, hot cocoa, or even a frothy latte. The spices and chocolate in the cookies complement the creamy, spicy notes in these drinks, making for an unbeatable cozy afternoon snack.
Creative Ways to Present
Try sandwiching two cookies together with a spread of cream cheese frosting or marshmallow fluff for a decadent twist. You can also serve them alongside a bowl of vanilla ice cream, topped with a drizzle of caramel sauce to elevate this simple treat to dessert status.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and fresh, ready whenever a pumpkin spice craving strikes.
Freezing
These cookies freeze beautifully! Lay them out on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They will keep well for up to 3 months, making it easy to enjoy the Pumpkin Oatmeal Chocolate Chip Cookies Recipe anytime.
Reheating
To bring back that freshly baked feel, warm the cookies in the microwave for 10-15 seconds or pop them in a 300°F oven for 5 minutes. The chocolate chips melt right back to melty perfection, and the cookies regain their soft, chewy texture.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
While it’s tempting, I recommend using pure pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices that can throw off the cookie’s texture and taste.
Are these cookies gluten-free?
As written, they are not gluten-free because they contain all-purpose flour and oats, which may contain gluten. However, you can substitute with gluten-free flour and certified gluten-free oats to make a gluten-free version.
Can I substitute the butter for a healthier fat?
You can try using coconut oil or a plant-based butter substitute, but keep in mind this may alter the flavor and texture slightly. Butter helps create that classic soft and chewy cookie.
Why do I need both light brown sugar and granulated sugar?
The combination ensures the perfect balance of moisture and crunch. Brown sugar adds chewiness and a hint of caramel, while granulated sugar helps the cookies develop crisp edges.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened, not melted, and chill your dough for 15-20 minutes if your kitchen is warm. This helps the cookies hold their shape better while baking.
Final Thoughts
This Pumpkin Oatmeal Chocolate Chip Cookies Recipe is an absolute joy to bake, filled with autumn flavors that bring warmth and comfort bites after bite. It’s simple enough for a quick treat but delicious enough to impress family and friends. Trust me, once you give these cookies a try, you’ll find yourself reaching for this recipe all season long!
Print
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Oatmeal Chocolate Chip Cookies are a delightful fall-inspired treat combining the wholesome texture of oats, the warm flavor of pumpkin and pumpkin pie spice, and the sweetness of semi-sweet chocolate chips. Soft and chewy with a hint of spice, they make perfect snacks or desserts for the cooler months.
Ingredients
Wet Ingredients
- 1 egg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- Pinch of salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Wet Ingredients: In an electric mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until fluffy. Then beat in the egg, pumpkin puree, and vanilla extract completely.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually add this dry mixture to the wet ingredients on low speed until just combined to avoid overmixing.
- Add Oats and Chocolate Chips: Stir in the rolled oats along with both the semi-sweet chocolate chips and the mini semi-sweet chocolate chips until evenly distributed in the dough.
- Scoop Dough: Drop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown, indicating they are perfectly cooked but still soft inside.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- For chewier cookies, slightly underbake by removing them a minute earlier.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen for up to 3 months; thaw at room temperature before serving.
- Substitute chocolate chips with nuts or dried fruit if desired.
